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Sunday, 3 November 2013

Japanese Cheesecake 日式芝士蛋糕

Japanese
cheesecake is well known for its smooth, creamy and fluffy texture and that's made this cake stand out for the rest of
the cheesecake.

My
plan was to bake the whole cake for Friday night Life Group Meeting. But half of the cake had gone by
evening. I don’t blame my sons as it is
indeed hard to resist. Before the other
half of the cake was gone, I quickly removed half of the half cake and set
aside. Of course, 1/4 of the cake was
definitely not enough for the meeting; therefore I baked my favourite chiffon
cake. I must say that I have fully
mastered chiffon cake. I’m so proud the
cake turned out well despite I haven’t been baking Chiffon cake for few months.

I
must say overall I’m quite pleased with this cheesecake although it shrunk a
bit. Actually it was really a perfect
cake when it was in the oven. The
surface of the cake is smooth without crack.
But it shrunk shortly after it was been removed from the oven.

Every baker would wish their cake is
perfect looking when it is served to their love ones or friends. So naturally, my heart sank too, when I saw
the cake shrunk with slight wrinkles on the surface.

I
used to grumble to some of the bloggers when my cake or baked didn’t turn out well and
they reminded me that we’re not professional baker. Just like everyone, we simply loved to cook
and bake our best for our love ones and share what works and don’t with friends,
whom have the same passion as us.

I
really enjoyed reading the blog from the regular bloggers. They really inspired me a lot in the kitchen.

(2)Sift Ingredients B and leave aside. Place
ingredients A over double boiler and stir till butter is melted and mixture is
smooth. Remove from heat and let mixture cool before proceeding the next step.

(3)After the cream mixture has cooled down, add
the egg yolks, stir in to combine followed by ingredients B. Mix with a spatula to combine evenly.

(5)Pour the mixture into the prepared pan and
bang the pan onto the kitchen top a few times to get rid of air bubbles. Put
spring form pan in waterbath (another large tray filled with boiling water)
halfway and place it in a preheated oven at 160C for 45-50mins. Test with skewer to check if cake is cooked.
Remove from oven. (I let it sit in the
oven for 15minutes after completed baking time with oven door slightly ajar)

(6)Remove from pan and transfer to a plate. (I only
removed it from pan after the cake has cooled down completely)

3 comments:

Hi Amy,Your cheesecake looks great, soft, spongy and fluffy! No wonder your son finds it irresistible! Your cake turns out well, a little crack here and there does not matter to me, that is what makes homebake extra special! Seriously, I think your cake is just great, the cracks are just tiny ones!